I firmly believe that if you take something and make it small, it instantly becomes cuter and/or more desirable. Take puppies and kittens for example. And it also explains the crazy of cupcakes. Cupcakes are adorable because they come in cute little paper liners and are topped with a swirl of fluffy frosting and sprinkles on top.
The smell of hot pancakes fresh off the griddle. The lovely sight of melted butter drizzling down the sides. Pure maple syrup coating the hot butter pancakes. All of these are great for a morning breakfast, but sometimes eating a stack of four pancakes the size of your head (people do that right?) sounds a little more monstrous and waist-expanding. When you shrink the pancakes to about 2 inch diameter, eating 12 pancakes doesn’t seem too bad, am I right? And let me tell you there really was no guilt in eating 12 of these in one sitting.
These pancakes are traditionally served with Ligonberries, but because I’m not much of a fruit preserve kind of girl (grape jelly all the way people!) I ate these with of course grape jam, and plain. Yes, plain. I’m a food-ripper-aparter and I can’t really do that when they are drenched in sweet maple syrup. The only suggestion I have is to cut down on the amount of salt in this recipe because I found some of the little pancakes to be quite salty, but other than that, these were perfect!
Swedish Mini Pancakes
From Lick the Bowl Good
Makes about 2 dozen 2 inch mini pancakes
1 cup unbleached all-purpose flour
1 tsp. sugar
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
1 tbsp. butter, melted
Preheat a griddle or pan on medium-low heat.
Whisk together the dry ingredients. Beat together the wet ingredients. Fold the wet into the dry. Try not to over mix. It’s ok if there are a few small lumps of flour.
Spray the pan of choice with cooking spray. Spoon a tablespoon or two of batter onto the heated pan (you can fit multiple pancakes on each). I used a really, really small ladle the spoon my pancakes, but an actual tablespoon will work too. Once the edges are slightly dry looking and the bubbled have started to pop in the middle, flip the pancake. You may need to turn down the pan after the initial batch has been cooked.
Serve with jam, powdered sugar, butter and maple syrup, or just eat them plain. But make sure to eat them warm because nobody likes a cold pancake.